Imagine a dessert that combines the delicate sweetness of fresh mulberries with the creamy richness of ricotta cheese, all nestled in a perfectly golden pie crust. This Mulberry and Ricotta Pie is not just a recipe – it's a culinary masterpiece that transforms simple ingredients into an extraordinary Italian-inspired delight. Whether you're a baking enthusiast or a dessert lover looking to impress, this pie promises to be the showstopper at your next gathering.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: Italian
Serves: 8 servings
Ingredients
- 1 1/2 cups fresh mulberries
- 1 cup ricotta cheese
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1 pie crust
- 2 eggs
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 375°F (190°C). Prepare a 9-inch pie dish by lightly greasing it or lining with parchment paper.
- In a large mixing bowl, combine ricotta cheese, sugar, vanilla extract, and lemon juice. Whisk the eggs in separately until the mixture is smooth and well-blended.
- Gently fold in half of the fresh mulberries into the ricotta mixture, being careful not to crush the berries completely.
- Roll out the pie crust and carefully transfer it to the prepared pie dish, crimping the edges decoratively.
- Pour the ricotta and mulberry mixture into the pie crust, spreading it evenly with a spatula.
- Scatter the remaining fresh mulberries on top of the filling, distributing them evenly across the surface.
- Place the pie in the preheated oven and bake for 40-45 minutes, or until the filling is set and the crust is golden brown.
- Remove from the oven and let the pie cool for at least 30 minutes before slicing. The filling will continue to set as it cools.
- Optionally, dust with powdered sugar before serving and garnish with fresh mint leaves.
- Serve slightly warm or at room temperature. Store any leftovers in the refrigerator for up to 3 days.
Tips
- Choose ripe, fresh mulberries for the most intense flavor. If fresh mulberries are hard to find, you can substitute with blackberries or mixed berries.
- Make sure your ricotta is well-drained to prevent a watery filling. You can strain it through a cheesecloth for 30 minutes before using.
- For an extra-flaky crust, chill your pie dough for at least 30 minutes before rolling and baking.
- To prevent the pie crust edges from burning, cover them with aluminum foil if they brown too quickly during baking.
- Let the pie cool completely before slicing to allow the filling to set properly – this ensures clean, beautiful slices.
- For a professional touch, use a kitchen torch to lightly caramelize the top of the pie just before serving.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 8g
Fat: 12g
Saturated Fat: 6g
Cholesterol: 70mg
